This article first appeared in the March 2018 issue of Adventure Cyclist magazine.
Some days you want short and quick breakfasts. Other days you want to sit and contemplate for a while, ideally over a strong cup of coffee and a good meal. This recipe is for those days.
Oats and black beans make for a simple burrito base that’s vegetarian-friendly, and uses commonly found ingredients. If you’re a regular eater of oatmeal, then chances are that you’ve got some oats stashed away in your food bag. A stop at a grocery or convenience store will let you complement with a can of black beans. From here, you can add whatever fresh ingredients that you can get your hands on, like eggs, onions, carrots or red peppers and cilantro.
The recipe makes several hearty breakfast burritos, so if you’re traveling solo or in a duo, either share a few with fellow cyclists at a campground, or simply be ready to eat a lot. The filling can also be placed in a plastic bag or sealable food container and tossed onto tortillas a few hours later for lunch. If using corn tortillas, eat these more like tacos, since they become hard to roll.
1 15-ounce can black beans
Oats (enough to fill the can up
about half to ¾ of the way up)
1 teaspoon cumin powder
1 teaspoon chili powder
2 to 3 tablespoons olive, canola, or
1 clove garlic, finely chopped
1 small onion or a few stalks of
green onion, chopped
1 carrot, thinly sliced (other fresh
vegetables work well like sliced
red pepper or mushrooms)
Corn or flour tortillas
Optional: Cilantro, cheese, salsa, or hot sauce
1. Place the black beans and the liquid in a bowl or pot and mash a little bit with a fork. Fill the empty can about half to ¾ of the way up with oats (the more oats you use, the thicker the consistency will end up) then add to the beans along with the cumin and chili powder. Set aside and let sit for about 10 minutes before starting to cook, so that the oats soak up some of the liquid. A good time to drink some coffee.
2. Pour a couple of tablespoons of oil into a pot or a frying pan. Add the garlic and saute until golden brown, then add the onion and carrots. Cook until the carrots have softened, then add the bean and oat mixture. Cook for about 3 to 5 minutes, stirring regularly. Place the warmed mixture in a bowl and cover. Using the same pot or pan you cooked in, scramble the eggs.
3. Spoon some of the oat and bean mixture on a tortilla, top with scrambled eggs and any additional toppings that you desire. Carefully roll together and enjoy.
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